Sauteed Cabbage

1. 1

   Peel off and discard any bruised or wilted leaves from the cabbage, and use a sharp knife to remove the core.

2. 2

   Cut the head in half lengthwise, then cut the halves crosswise into thin shreds.

3. 3

   In a large skillet or saucepan, heat the oil and saute the shredded cabbage over medium-high heat for 5 minutes, tossing and stirring often until wilted.

4. 4

   Reduce the heat to very low, cover the pan with a tight-fitting lid, and cook for 30 minutes, or until the cabbage is tender.

5. 5

   Stir frequently, as the cabbage can scorch easily.

6. 6

   Season the cabbage with salt and pepper to taste.

7. 7

   The cabbage will steam in its own juice.

8. 8

   If the low setting on your stove is not low enough, add water to prevent scorching.

* Per serving · 4 servings · Values may vary.

No additional tips available.